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Combine the brownie mix, butter, and 1 egg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan. Bake for 18 minutes or until center is partially set (do not overbake). Remove from oven (leave oven on).

While crust bakes, beat cream cheese and sugar in a medium mixing bowl with electric mixer set on high until smooth. Gradually beat in remaining eggs and peppermint extract until smooth. Stir in 1 cup of the miniature chocolate chips. Pour over partially baked crust.

Bake for 20–22 minutes, until just barely set at center (do not overbake). Transfer to a wire rack and cool completely.

Melt remaining chocolate chips with shortening in heavy saucepan, stirring until smooth; drizzle over cooled bars and sprinkle with crushed mint candies. Chill for at least 3 hours in refrigerator. Cut into bars. Store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BARS.

MOCHA GANACHE WALNUT BARS

A layer of crunchy walnuts, a layer of sugar cookie, and a swath of mocha ganache add up to a terrific cookie bar for java junkies.

2 ½ cups very finely chopped walnuts

6 tablespoons packed light brown sugar

6 tablespoons (¾ stick) butter, melted

½ teaspoon ground cinnamon

1 (16.5-ounce) roll refrigerated sugar cookie dough

1½ cups bittersweet chocolate chips

1/3 cup heavy whipping cream

1 tablespoon instant espresso powder

Preheat oven to 350°F.

Combine the walnuts, brown sugar, butter, and cinnamon in a medium bowl until blended. Press mixture evenly onto bottom of an ungreased 13 x 9-inch baking pan.

Bake for 9–13 minutes or until edges are golden. Cool for 30 minutes. Cut cookie dough into ¼-inch slices. Arrange slices to cover walnut crust. With floured fingers, press dough evenly atop walnut crust.

Bake for 20–25 minutes or until golden brown. Cool.

Microwave the chocolate chips, whipping cream, and espresso powder in a medium microwavable bowl on high for 1 minute, stirring every 30 seconds until chips are melted and mixture is smooth. Spread chocolate mixture evenly over bars. Refrigerate for 1 hour. Cut into bars. Store in refrigerator.

MAKES 24 BARS.

MOTHER LODE CHOCOLATE TOFFEE CARAMEL BARS

It seems that something chocolate is nearly everyone’s favorite dessert. These quick and easy bars, loaded with caramel, toffee, and even more chocolate, qualify as one such something, effortlessly.

1 (18.25-ounce) package yellow cake mix

1/3 cup vegetable oil

2 large eggs

1 cup semisweet chocolate chips

1 cup white chocolate chips

3 (1.4-ounce) chocolate-covered toffee candy bars, coarsely chopped

32 caramels, unwrapped

½ cup (1 stick) butter

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, oil, and eggs in a large bowl. Blend for 2 minutes with an electric mixer set on medium speed until well blended. Stir in semisweet chocolate chips and white chocolate chips. Press half of mixture into bottom of prepared pan. Stir toffee pieces into remaining half. Bake crust for 10 minutes.

While the crust bakes, place the caramels, butter, and condensed milk in a medium heavy saucepan. Stir over medium-low heat until caramels are melted and mixture is blended and smooth; pour evenly over partially baked crust and sprinkle with the remaining cake mix mixture.

Bake for 25–28 minutes or until the topping is golden and firm to the touch. Transfer to wire rack. Run knife around edges of pan to loosen; cool completely.

MAKES 24 LARGE OR 36 SMALL BARS.

NANAIMO BARS

They may not be well-known in the States (yet!), but Nanaimo bars are Canadian cookie classics. Although they are named after the town of Nanaimo in British Columbia, no one is quite sure why or how or when the recipe originated. What is certain is they are scrumptious bars,